Ingredients: |
Ingredients: 1 Box yellow cake mix
1 Cup water
3 Eggs
˝ Cup creamy peanut butter
⅓ Cup butter, softened
˝ Cup chocolate-flavored syrup
Toppings:
3 TBSP creamy peanut butter
2 to 3 TBSP milk
1 Cup Powdered sugar
2 TBSP chocolate-flavored syrup
20 Miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half
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Directions: |
Directions:1. Stay a 5 to 6 quart oval slow cooker˝ with cooking spray. In large bowl, beat cake mix, water, eggs, ˝ cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping the bowl.
2. Remove ⅔ cup of the batter to medium bowl; stir in ˝ cup chocolate syrup to make chocolate fudge batter.
3. Spoon ˝ of the peanut butter batter into the slow cooker, filled by all of the chocolate fudge batter. Top with the remaining peanut butter batter. Swirl with a knife in a circular motion.
4. Cover; cook on high heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
5. In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoo milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top to cake. |
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